CONDIMENTS AND PESTI

  The Basil Pesto - The red pesto of dried tomatoes 

Pesto with wild fennel - The chopped dried tomato

  The sauce, as it used to be. To transform the tomatoes into sauce, we follow a few steps, a bit like it used to be in Sicilian families of the past. We work small quantities and follow a purely artisanal method. Only in this way are we able to offer sauces, purées and genuine preserves on the market, as if they were homemade, far removed from industrial products.   The Sicilian sauce of the past. In Sicily, the preparation of the sauce is an ancient tradition, a great party in which the whole family participates. When "bottles are made", as they say here, there are times, roles and rules to be respected. But, above all, there is the passion and experience of an entire family. This is why the homemade sauce has a completely different flavor.   Hybla has remained faithful to the traditions of the past. The tomatoes we use are hand-picked, carefully selected and placed in stock for no more than eight hours. To transform the tomatoes into sauce, we follow a few steps, a bit like it used to be in Sicilian families of the past. The tomato is boiled, pureed and then poured into the bottles; pasteurization is carried out in a bain-marie, a much more delicate process than the industrial one, which preserves, unaltered, the aroma and flavor of the tomato.   We follow all the steps of production: from the harvest of tomatoes, to the preparation and bottling of sauces and preserves, up to the marketing of the finished product. By working small quantities and following a purely artisanal method, we are able to prepare and offer genuine sauces and preserves on the market, as if they were homemade, very far from industrial products. Ours are homemade products, made with local and natural ingredients.   This is how we carry out our mission: to rediscover, at the first taste, the flavors and aromas of the past.